Japanese Beef with Edamame Broccolini Salad and Sesame Corn

Steps

1. Cook rice Preheat BBQ grill to medium-high. Bring a half kettle of water to the boil. Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep veggies Slice corn into 2cm rounds. Toss with broccolini and a drizzle of olive oil (do not season). Place edamame beans in a heat-proof bowl, cover with boiling water and leave to cook for at least 10 minutes. Drain well.
3. Cook beef Pat beef dry and season. Cook beef on BBQ for 3-4 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Rest, covered for about 5 minutes before slicing thinly against the grain.
4. Cook veggies While beef rests, place corn on BBQ grill, flat side down and cook for 4 minutes. Add broccolini to grill and cook both vegetables for a further 4 minutes, until both are tender and slightly charred. Turn vegetables half way through cook time.
5. To finish Place all sesame corn ingredients in a bowl with cooked corn and toss. Cut cooked broccolini in half widthways and add to another bowl, along with cooked rice, cooked edamame and miso dressing. Season with pepper and toss.
6. Serve salad topped with slices of beef. Drizzle over remaining miso dressing and serve sesame corn on the side. If you’re not up for using the BBQ, cook beef and vegetables as per steps 3 and 4 on a large grill pan or fry pan.